Virgin and extra-virgin olive oils fall under heading 1509, while oils extracted from olive pomace by solvent or heat—and blends of those oils with olive oil—fall under heading 1510. The distinction turns on the extraction method and source material, not on color or acidity alone, so documentation from the foreign mill describing the production process is essential for correct classification.

FDA requires that edible oils be accurately labeled; a product derived from pomace cannot be marketed simply as 'olive oil.' The International Olive Council grade standards, while not legally binding in the US, are widely referenced by importers and retailers, and mislabeling can trigger FDA enforcement action. Consulting a licensed customs broker and a food-law specialist before retail distribution is advisable.